If you’re looking for an easy-to-make and delicious side dish for your next barbecue or potluck, then look no further than Instant Pot potato salad. With the help of a pressure cooker, you can whip up a batch of creamy and flavorful potato salad in no time.
Ingredients You’ll Need
- Russet Potatoes – You can use any type of potatoes for this recipe, but I recommend using russet or Yukon Gold potatoes, as they hold their shape well and have a creamy texture.
- Eggs – A common ingredient in potato salad because they add flavor, texture, and nutrition to the dish.
- Dill – If you don’t have fresh dill on hand, check these great dill substitutes.
- Mayo – It just isn’t potato salad without mayo! I recommend hellman’s mayo, but you can use whatever you have on hand.
- Mustard – Completely optional but adds great flavor!
Top Recipe Tips
- For a tangier potato salad, add more apple cider vinegar or Dijon mustard.
- For a creamier potato salad, add more mayonnaise or sour cream.
- You can make the hard-boiled eggs in the Instant Pot by placing them in a steamer basket and cooking them on manual pressure cook mode for 5 minutes.
- To save time, you can make the potato salad the day before and refrigerate it overnight.
- Season generously with lots of salt and pepper!
What Can I Serve This With?
Potato salad pairs well with a variety of dishes, including grilled chicken, hamburgers, hot dogs, and barbecue ribs. It also makes a great side dish for picnics, potlucks, and backyard barbecues.
Instant Pot potato salad can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the texture of the potatoes may change slightly after being refrigerated.
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Instant Pot Potato Salad
- Instant Pot
- 5 lbs russet potatoes rinsed, peeled, and diced into 2-inch pieces
- 2 eggs
- 1/2 cup dill relish
- 1 tsp celery salt
- 1 tsp onion powder
- 1 cup mayo
- 1 tbsp mustard
- salt and pepper to taste
- To the liner, add the manufacturer’s recommended water amount for bringing the electric pressure cooker to pressure, typically 1 to 1 ½ cups. Place a steamer basket into the electric pressure cooker liner.
- Sprinkle diced potatoes with salt. Add to the steamer basket. Place the eggs on top of the potatoes. If you do not have a steamer basket, use a mesh trivet or the pot in pot method to avoid the burn message.
- Seal the pressure cooker lid and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for ZERO minutes. After the pressurizing cycle is complete, switch the valve to venting for a quick pressure release.
- Remove the eggs and place in a bowl of ice water.
- Place potatoes in a colander or large bowl and sprinkle seasonings over the top. Pour the dill relish over the top. Allow the potatoes to cool for 10 minutes.
- Peel the eggs and dice them. Add the eggs and remaining ingredients to the potatoes and stir gently to mix.
- Let the salad come to room temperature before refrigerating. Enjoy cold.
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